Paraben Free Ginger-Lime Roasted Butternut Squash
Roasted butternut squash gets a serious upgrade here, thanks to a punchy marinade built from fresh ginger, lime zest, lime juice, coconut aminos, and golden turmeric. Every cube gets tossed until fully coated, then spread out on a sheet pan so the edges caramelize beautifully rather than turning soft and steamy. The result is tender, deeply golden squash with bright citrus notes and a subtle warmth that makes it feel anything but ordinary. Coconut oil ties the whole marinade together and helps achieve that gorgeous roasted finish without relying on any synthetic additives or preservatives — exactly what a paraben-free kitchen calls for. All the ingredients here are whole, recognizable, and straightforward, so you're not left second-guessing labels at the store. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything vibrant and fresh right up until serving.
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Learn more →Ingredients
4 servings
- 1 medium butternut squash (about 2 ½ lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp coconut aminos
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a small bowl, whisk together the melted coconut oil, grated ginger, lime zest, lime juice, coconut aminos, turmeric, and sea salt until combined.
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